Risotto al funghi

To make risotto al funghi, the key ingredient to it is the porcini mushroom. It is the king of European mushrooms, known scientifically as boletus edulis, and the robust aroma of the dried porcini mushroom can be really so intense.

To prepare it, soak them in lukewarm water for about half an hour or so.

After that, squeeze as much water out of the reconstituted mushrooms then filter the mushroom stock with a cheesecloth. Rinse the mushrooms and set aside. Bring the mushroom stock close to boiling point.

Got my mise en place ready!

Making the risotto follows the basic white risotto recipe but the stock used is beef stock for the first 10 mins, then switching to the mushroom stock until it’s used up and back to beef stock.

Besides adding the reconstituted porcini mushrooms, I also added some white mushrooms although in the end I think it wasn’t necessary.

The porcini mushrooms have a meaty, savoury taste which brings to mind the taste of bacon, and the porcini stock imparts a musky, earthy aroma to the risotto. It all comes together for one delicious risotto!

I looove mushrooms, porcini especially. We used to go picking them in the woods in the fall, then clean, thread and dry over the stove. The aroma filling the house was intoxicating especially in a good year when we’d get 5 or more kilos each weekend. Love tge recipe too, simple but delicious, I can imagine the wonderful smell and taste!

Yeah a lot of risottos actually use a beef stick also. And a mushroom risotto should have a mushroom stock as well to impart that earthy flavour into it. Try using porcini mushrooms next time, the aroma will knock you out! (In a good way)